July 18, 2010

It's like an appetizer but for an entree

Thank you, thank you to little house of veggies for this most awesome idea for dinner. While I did tweak it, the concept as delicious, filling and savory.

This Spinach & Artichoke Pasta was just like Spinach & Artichoke Dip but this made it healthier and more filling for an entrée.

I served with sautéed golden zucchini and some white beans seasoned with garlic, pepper, basil and salt.

Pasta with Spinach Artichoke Cream Sauce

This is how I made it, the recipe as is is at the link above.

Pam & 1 T olive oil

1 cup chopped onion

2 cloves minced garlic

1 regular sized can artichoke hearts in water with their liquid

1 10 ounce package frozen spinach, thawed and drained

1 1/2 - 2 cup reduced fat sour cream (you can use 1 cup, but I wanted mine creamier and kept adding until I was pleased with the texture)

1 box cooked shaped pasta

Dried parsley, basil and oregano - about 1/2 - 1 tsp. each

sea salt and pepper to taste

To Make:

Cook pasta and reserve 1/2 cup of the pasta water. While the pasta cooks, make the Spinach-Artichoke Cream Sauce.

Spinach-Artichoke Cream Sauce:

In a large saucepan, heat oil over medium heat. Add onion and garlic and cook stirring occasionally, for 6-8 minutes or until soft. Add artichokes with liquid and spinach. Reduce heat and simmer, stirring frequently for 10 minutes or until most of the liquid is evaporated. Stir in the sour cream and the herbs. Toss with the pasta when it's done and drained. You can add a little of the pasta water here if you want it a little saucier.

1 comment:

GIrl, you did an awesome job recreating the dish! I love what you have done with it and the things you added in!!! Looks delicious! Im so glad you liked it! And thank you for the shout out! Happy cooking!!!